From 15 August to 15 November 2026, The Fullerton Hotel Singapore welcomes internationally acclaimed pastry chef Antonio Bachour, bringing his signature contemporary pâtisserie to Singapore for the first time. Bachour is a recipient of prestigious accolades including The Best Chef Awards’ World’s Best Pastry Chef and La Liste’s Pastry Innovation Award. Headlining the collaboration is an Afternoon Tea at The Courtyard, featuring highlights such as Foie Gras Crème Brûlée, Crème Fraîche Tart with Caviar, Lobster Roll and Lox & Choux, alongside signature sweets including Bachour’s Rocher, Exotic Pressed Sablé and Coconut Panna Cotta with Guava Soup and Tropical Fruits, one of two creations developed specially for Singapore. The collaboration also features Singapore-exclusive cakes and viennoiseries, including the Calamansi Yuzu Matcha Entremet, Chocolate Berries Basket and Mascarpone Strawberry Bow Tie, available at The Fullerton Cake Boutique.
The Fullerton Hotel
Dessert • Beverage
Enjoy Afternoon Tea at The Courtyard st $75
From 15 August to 15 November 2026, The Fullerton Hotel Singapore welcomes internationally acclaimed pastry chef Antonio Bachour, bringing his signature contemporary pâtisserie to Singapore for the first time. Bachour is a recipient of prestigious accolades including The Best Chef Awards’ World’s Best Pastry Chef and La Liste’s Pastry Innovation Award. Headlining the collaboration is an Afternoon Tea at The Courtyard, featuring highlights such as Foie Gras Crème Brûlée, Crème Fraîche Tart with Caviar, Lobster Roll and Lox & Choux, alongside signature sweets including Bachour’s Rocher, Exotic Pressed Sablé and Coconut Panna Cotta with Guava Soup and Tropical Fruits, one of two creations developed specially for Singapore. The collaboration also features Singapore-exclusive cakes and viennoiseries, including the Calamansi Yuzu Matcha Entremet, Chocolate Berries Basket and Mascarpone Strawberry Bow Tie, available at The Fullerton Cake Boutique.
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